There’s a small twist to this recipe – I added fresh coriander leaves to the coconut paste. The flavour is distinct and very enjoyable. A great idea if you have coriander-indifferent people in the house.
Mor Kozhambu Recipe
Serves 2-4
Ingredients:
2 cups buttermilk + 1 cup water
Salt to taste
Grind Together:
1/2 cup grated coconut
1/2 tsp jeera
A pinch of turmeric powder
1/2 cup coriander leaves, loosely packed
For Tempering:
2 tsp oil
1/4 tsp mustard seeds
5-6 fenugreek seeds
1″ piece of ginger, crushed
1 dry red chilli, halved
A few curry leaves
How to Make Mor Kuzhambu:
1. Heat oil for tempering. Add the rest of the ingredients in the order given. When the mustard seeds pop and the fenugreek seeds turn a golden brown and fragrant (take care not to burn!), add the ground coconut paste. Mix well and turn off heat.
2. Add the diluted buttermilk, mixing well as you do. Add salt.
Serve with warm rice and side dish of choice.
That surely is a great twist dear, I am getting so tempted to have a bowl full right now. How are you getting time to cook, while you are in US dear?
Lovely! Quick and refreshing!
Hey nags… Love your blog.. make it a point to visit atleast once per day!
Nice recipe… I make it a little different.. chk it out if you have time –
http://hariniscorner.blogspot.com/2011/02/more-kuzhambu.html
of course! just use thinned out curd 🙂
This looks so classy and yet so simple. Could I use curd instead of buttermilk ?
Very simple .. We add curry leaves.. will try adding coriander leaves. Must be flavorful 🙂
Delicious morkozhambu, truly inviting..
oh i am not cooking while I am here. this recipe is from my drafts.
yummy morkuzhambu,love this version…will try it next time.
nice pics nags…u r a pro!
i love this dish too..
i like to sometimes toss a few ladies fingers in the gravy after frying them in oil for a little while..
happy cooking !